Vegetable Frittata With Feta Food

VEGETABLE FRITTATA WITH FETA

Steps:

• Heat broiler.
• Microwave cream cheese spread in medium microwaveable bowl on HIGH 10 sec. Add 5 eggs; whisk until blended.
• Heat oil in large ovenproof skillet on medium heat. Add vegetables; cook and stir 3 min. or until crisp-tender. Stir in cream cheese mixture; top with 1/4 cup feta. Cook 5 min. or until center of frittata is almost set. Slip remaining egg onto top of frittata; sprinkle with remaining feta, then thyme.
• Broil, 4 inches from heat, 4 to 5 min. or until egg white is set and yolk is cooked to desired doneness.

VEGETABLE AND FETA BAKED FRITTATA

Steps:

• Heat oven to 350°F.
• In a medium oven-safe frying pan, heat oil over medium heat. Cook mushrooms and shallots until browned, 5 to 7 minutes.
• Season with salt and black pepper. Mix in asparagus, scallion, peas and dill.
• Pour egg whites on top of mixture; sprinkle on cheese; shake pan to incorporate. Bake until egg whites are set, 15 to 20 minutes.
• Serve immediately with turkey bacon on the side.

FETA AND VEGETABLE FRITTATAS

Steps:

• Preheat oven to 350°F (175ºC). Coat two 8-hole muffin pans with cooking spray (or use one 12-hole pan and four holes from another muffin pan).
• In a medium bowl, beat eggs, egg whites, water, salt and pepper until blended. Stir in spinach, artichoke hearts, feta, roasted peppers, scallions and cream cheese; mix well.
• Spoon about 60 mL (¼ cup) egg mixture into each prepared muffin hole. Bake until just set, about 18 to 22 minutes. Cool in pans on a wire rack for 5 minutes. Loosen edges of frittatas with a rubber spatula, sliding spatula underneath frittatas to loosen bottoms and lift frittatas out of pans; serve. Yields 1 frittata per serving.

VEGETABLE FETA FRITTATA

Steps:

• Pre-heat your oven to 350 degrees Fahrenheit.
• Bring the oil to medium heat in an 8"-10" oven-safe skillet over medium heat. Add the broccoli and zucchini and stir to coat. Sprinkle with a bit of salt and pepper to taste. Cook, stirring regularly, for about 4 minutes until the broccoli is bright green and tender*. Add the chopped spinach and stir together. Continue to cook for an additional 2 minutes until wilted.
• *While the vegetables are cooking, break the eggs into a large mixing bowl and whisk together until just combined. Add the yogurt, chives, salt, black pepper, thyme and Feta and stir together until mixed.
• When the vegetables are cooked, transfer them into the bowl containing the egg mixture and stir together. Spray the skillet you used liberally with cooking spray and then pour the egg mixture into the skillet. Cook on a burner set to medium heat for 5-7 minutes until the very outside edge of the frittata starts to turn opaque/look cooked. Transfer the skillet into the oven and cook for 15-20 minutes until the center is set. Let cool for 5 minutes, then slice into 6 slices and serve.

HAM AND VEGETABLE FRITTATA

Steps:

• Heat 1 tbsp canola oil in large cast-iron or ovenproof skillet, making sure to get oil on sides.
• Saute onion, peppers and garlic until tender; remove from pan.
• Add remaining oil to pan and cook potatoes over medium heat until lightly browned; add add remaining vegetables and ham and cook 4-5 minutes more.
• Meanwhile, in a bowl, beat together eggs and egg whites, and pepper.
• Pour egg mixture over vegetables; cover and cook 8-10 minutes or until eggs almost set, then place under broiler (6" from heat) and cook 2 minutes or until eggs are completely set.
• Cut into wedges and serve.

VEGETABLE FRITTATA

Steps:

• Preheat oven to 350 degrees.
• Grease the bottom and sides of a 10 inch springform pan.
• (A 13 X 9 baking dish will work if you don't have a springform pan).
• Heat oil in a large pot over medium/high heat.
• Add the onion, garlic, summer squash, zucchini, peppers and mushrooms and saute, stirring the vegetables until they are crisp-tender about 15-20 minutes.
• While the vegetables are cooking, whisk the eggs and cream together in a large mixing bowl.
• Season with salt and pepper.
• Stir in the bread cubes, cream cheese and swiss cheese.
• Add the sauteed vegetables to the egg mixture and stir until well combined.
• Pour into prepared pan and pack the mixture in tightly.
• Place the pan on a baking sheet to catch any drippings.
• Bake the frittata until firm to the touch, puffed and golden brown, about 1 hour.
• If the top is getting too brown, cover with aluminum foil while baking.
• Serve the frittata hot, at room temperature or cold.
• It can also be reheated in a 350 degree oven until warmed through about 15 minutes.